Free-form Florentine pie

Free-form Florentine pie

You're just six ingredients away from an impressive vegetarian pie - sure to become a midweek favourite

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 35 mins

Vegetarian

Vegetarian

Method

  1. Heat oven to 220C/200C fan/gas 7. Heat the oil in a large saucepan. Add the spinach and cook until wilted, then drain and thoroughly squeeze out as much liquid as possible. Mix with the ricotta, nutmeg and plenty of seasoning.
  2. Lay the pastry on a baking sheet and pinch up the edges to form a lip all round. Prick the base all over with a fork, so the pastry doesn't puff up too much. Bake for 15 mins or until the pastry is light brown.
  3. Remove from oven and press the pastry down if it has puffed up. Pile in the spinach mix, leaving four clear areas for the eggs to go into. Carefully crack an egg into each space. Season and pop back in the oven for a further 10-15 mins until the white is set and yolk is still a little runny, or to your taste.
Try

Spinach, ricotta & onion tart

Heat 2 tbsp olive oil in a pan. Add 3 finely sliced red onions and a pinch of sugar and cook for 15 mins until golden. Prepare the recipe as above for stages 1 and 2, then remove pastry as directed and pile in the spinach mix, but do not leave space for eggs. Spoon the onions over the spinach and sprinkle with 2 tbsp pine nuts. Bake for 5 mins until the pastry is golden and cooked through.

PER SERVING

587 kcalories, protein 20g, carbohydrate 30g, fat 44 g, saturated fat 18g, fibre 3g, sugar 4g, salt 1.64 g

Recipe from Good Food magazine, February 2011.

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Latest comments and suggestions

  • Binder photo The-Saint-

    15 January 2011

    The-Saint- commented on this recipe

    I made this last night for my girlfriend and I just to try something new that wasn't particularly time consuming. We both found that even with halving the ingredients it was still a large portion especially if you intend on having something with this.... The recipe worked well and was easy to make - however I cooked the eggs for 15 minutes as suggested and they came out very hard with a very hard skin all over which wasn't particularly pleasant. Recommend a reduced cooking time.

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  • Binder photo The-Saint-

    15 January 2011

    The-Saint- rated and commented on this recipe

    2 stars

    Forgot to rate.... 3 stars.

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  • Binder photo GinaHill

    16 January 2011

    GinaHill rated and commented on this recipe

    3 stars

    This is a quick and simple receipe that makes for a welcome change from the usual suspects for dinner. It is pretty light and we had more than enough to enjoy for lunch the next day. Would make again.

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  • Binder photo kim1242

    17 January 2011

    kim1242 rated and commented on this recipe

    1 stars

    Thought this would make a nice snack for friends coming round. Was very disappointed. Cooked the pastry first, for 15 mins a suggested - made it very dry. Place the spinach and ricotta mixture on top with the eggs - cooked for 10 mins - the eggs where hard, and the whole thing was dry and cloying. If I make this again, I will change the recipe dramatically - maybe use mascapone instead of ricotta to put some moisture back in it

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  • Binder photo Larisa

    09 February 2011

    Larisa rated this recipe

    5 stars

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  • Binder photo Bryony

    12 February 2011

    Bryony rated and commented on this recipe

    4 stars

    I made the version with onions and pine nuts instead of the eggs on top and it made a great simple but tasty meal for my housemates and me. The sweet onions made a nice contrast with the spinach and it was filling without being stodgy. I'd definitely recommend it.

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  • Binder photo KJF_UK

    22 March 2011

    KJF_UK rated and commented on this recipe

    2 stars

    Made the recipe this evening. Took into account what other reviewers had said about it being overcooked, so did ten minutes for the blind baking and ten minutes with the topping. It looked fantastic, and the pastry was perfect, but the topping was a real let down. Even with a lot of salt and pepper, it was pretty bland; admittedly, hubby and I like our food spicy, but we cooked this for my Mom too (she has a really plain taste!) and even she thought it was bland. I wouldn't rule doing it again, maybe would look to adding a stronger cheese and maybe some caramelised shallots etc.

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  • Binder photo cherry

    03 April 2011

    cherry rated and commented on this recipe

    5 stars

    Loved this! agree that reducing cooking time is necessary - though i guess it depends on the recipe - i used low fat philadelphia instead of ricotta and it was delicous! even my 9 year old loved it and she hates spinach!

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  • Binder photo kristin1

    21 August 2011

    kristin1 rated and commented on this recipe

    5 stars

    A FIRM family favourite! Even my under 5's eat it!

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  • Binder photo Cassandra Lane

    05 November 2011

    Cassandra Lane rated and commented on this recipe

    4 stars

    The eggs went a bit wrong when we made it. I think it was down to not leaving enough space. But either way, the pie itself is delicious hot or cold.

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  • Binder photo Stevem4560

    01 January 2012

    Stevem4560 rated and commented on this recipe

    5 stars

    Made this quick and easy on New Years Eve, very light, yet absolutely fantastic ! You could taste every ingredient perfectly. Will certainly make this again and again, we enjoyed it very much. Thanks for the recipe

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  • Binder photo Babka the Brave

    25 February 2012

    Babka the Brave rated and commented on this recipe

    5 stars

    This is my new favourite brunch recipe. Pre-cooked the pastry for 10 minutes only, which was plenty, then another 15 mins with the topping. It wasn't too dry at all for us. I think the key to success here might be to season well where it says 'season well' (not listed in the ingredients). I put in a fair bit of salt and pepper and a good few dashes of nutmeg - 400 grams of spinach is going to need it. Very nice, will make again.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 35 mins

Vegetarian

Vegetarian

Ingredients

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PER SERVING

587 kcalories, protein 20g, carbohydrate 30g, fat 44 g, saturated fat 18g, fibre 3g, sugar 4g, salt 1.64 g

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